Vegetable Manchow Soup

Ingredients

• 2-3 chinese mushroom, dried
• 2-3 mushrooms, finely chopped
• 1/4 small cabbage, finely chopped
• 2 slices, bamboo shoots
• 50 grams beancurd (tofu), finely chopped
• 1 medium green capsicum, finely chopped
• 1 medium carrot, finely chopped
• 1 spring onions with greens
• 1 cup noodles
• 2tbsps + to deep fry Oil
• 3 tablespoons cornflour/ corn starch
• 1/2 inch pieces ginger finely chopped
• 2-3 cloves garlic, finely chopped
• 2 green chillies, chopped
• 1/2 tablespoon red chilli sauce
• 2 tablespoons soy sauce
• 1/2 teaspoon white pepper powder
• 1/4 teaspoon MSG
• Salt to taste
• 4-5 cups Vegetable stock
• 1 tablespoon Vinegar

Method

1. Soak the Chinese mushrooms in hot water for fifteen minutes. Drain, wash thoroughly and finely chop. Boil the bamboo shoot slices in little water for three to four minutes. Drain completely, cool and chop finely.
2. Finely chop the spring onion and the greens. Reserve some greens for garnish. Blanch the noodles in hot water, remove and drain well. Heat sufficient oil in a wok and deep-fry the boiled noodles for two to three minutes or until light brown and crisp.
3. Drain on absorbent paper. Mix the cornflour in half cup of water and set aside. Heat two-tablespoons oil in a wok or a pan, add the ginger, garlic and green chillies and stir-fry for half a minute.
4. Add the spring onion and stir-fry for a couple of minutes. Add the mushrooms, cabbage, bamboo shoots, tofu, capsicum and carrot and cook on medium heat, stirring continuously for two minutes.
5. Add the chilli sauce, soy sauce, pepper powder, MSG and salt and stir well to mix. Stir in the vegetable stock and bring to a boil. Reduce heat and simmer for two to three minutes.
6. Stir in the cornflour mixture and cook for two minutes or until the soup thickens, stirring continuously. Stir in vinegar and serve piping hot, garnished with the crisply fried noodles and spring onion greens.

Nutrition Info